Miyoko's posts double digit growth in 2021, gears up for plant-based cottage cheese launch
Plant-based dairy brand Miyoko’s Creamery showcased an industry-first at this year's show: plant-based cottage cheese. The product, made from watermelon seed milk and sunflower seeds, will launch early next year, and contains 10g plant protein per serving, said founder Miyoko Schinner, who noted that most plant-based cheese contains very little protein.
Schinner recently discontinued a line of shreds and blocks launched a couple of years ago with oils, starches, some fermented oat milk and some legumes for protein, adding: "I wasn't proud of the products, people don't want to eat oil and starch from us, they want nutrient dense foods that honor the art and craft of cheesemaking, made with natural fermentation, coagulation, and aging."
Miyoko's - which initially produced all its wares in-house, but has started working with co-packers over the past few years as it has expanded its portfolio beyond artisanal cashew-based cheeses to a broader selection of products - experienced a slower rate of growth in 2021 than in 2020 owing to supply chain challenges, but still posted a double-digit increase in sales, said Schinner.